I had three ripe bananas and an open container of Tofutti Better than Sour Cream that I wanted to use today, so this was my solution. I love it when I have a problem and the answer is cake, don’t you?
Read more about this recipe at VeganYumYum.

This quick bread is packed with chocolate flavor. Avoid overbaking, which could dry it out. To serve, cut the bread into thin slices and accompany with raspberry preserves or ginger marmalade.
Read more about this recipe at the Washington Post.

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Here’s a homemade version of Shake’n’Bake, or Shake’n’Fry, really. This dinner comes together surprisingly quickly – the sauce is just a few ingredients whirled in the food processor.
For more on this recipe, visit hogwash.

These rolls take awhile to make, but they're really simple in the end. Wrap them in plastic wrap and then aluminum foil, and they'll keep in the freezer for several months. (Though it's unlikely that they won't be eaten before then.) This recipe makes 8 small rolls, but you can also bake 4 larger ones.

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."